Grilled Pork Ramen with Bok Choy
A delicious bowl of homemade ramen full of flavor and veggies.
Ingredients
- 6 Eggs
- 8 Rice Ramen Bricks I use Lotus Foods
- 1 cup Scallions chopped
- 2 tbsp Sesame Seeds for garnish
For the Pork
- 8-10 Pork Chops boneless, about ½-in thick
- 1 tsp Ground Ginger
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Parsley
For the Broth
- 1 tbsp Oil
- 3 Garlic Cloves minced
- 2 tbsp Fresh Ginger grated
- 2 qt Broth chicken, or vegetable
- 1 qt Water
- 1 cup Soy Sauce or tamari, coco aminos
- ¼ cup Rice Vinegar
- 1 tbsp Fish Sauce
- 1 tsp Salt
- 1 cup Carrots matchsticks
- 1 15oz can Sweet Corn drained
- 2 cups Bok Choy ends trimmed
Instructions
- Start water boiling for eggs. Preheat grill or grill pan to medium-high.
- In a large pot over medium high heat, add oil, garlic and ginger. Let cook for 3-4 minutes. Add broth, water, soy sauce, fish sauce, rice vinegar, and salt. Bring to a boil then reduce heat to medium. Add carrots and corn.
- Sprinkle both sides of pork chops with ginger, salt, pepper and parsley. Once grill/grill pan is heated cook pork for 6-8 minutes on each side.
- In a medium mixing bowl, create an ice bath (half full with ice then top with cold water). Once water for eggs is boiling, carefully add the eggs. Cook for 7 minutes, exactly. Remove to water bath and let sit until ready to create bowls.
- Add ramen bricks to large pot and cook for 8 minutes. Use tongs to help break up the bricks as they cook. Once the noodles are cooked and completely broken up, add bok choy, place lid on pot and turn off the heat.
- Remove eggs from ice bath and peel. Carefully cut in half, lengthwise.
- To build a ramen bowl, use tongs to get a portion of ramen and bok choy out of the large pot, then ladle the broth over top so that the ramen just floats. Place 1-2 pork chops on the side of the bowl, place one egg next to it. Sprinkle with scallions and sesame seeds.
Tried this recipe?Let us know how it was!